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Recipes
Waffles-Bacon & Grits
By stancec44
In a large bowl, whisk together flour, sugar and baking powder and set aside
- 2 cups flour
- 2 tablespoons sugar
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup stone-ground grits
- 3/4 cup (1-1/2 sticks) unsalted butter
- 4 eggs, separated
- 1-1/4 cups milk
- 6 to 8 slices crisp cooked bacon, crumbled
Parmesan Polenta Bowls with Chard, Leeks, and Poached Eggs
By stancec44
In a saucepan, bring 3 cups water and salt to a boil
- I cup polenta
- 4 cups water
- 3/4 teaspoon kosher salt
- 1/3 cup parmesan or romano, grated
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, chopped
- 1 large clove garlic, minced
- 1 large bunch swiss chard or other greens
- 1 teaspoon fresh thyme leaves, chopped
- 4 poached eggs
Chile Chocolate Brownies
By stancec44
Make own brownies. This is from a McCormick's recipe
- 1 package chocolate brownie mix (family-size)
- 1 1/2 teaspoons Chile Pepper, Ancho
- 1/2 teaspoon Chile Pepper, Chipotle
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- 1 cup semi-sweet chocolate chips or chunks
Fudge Stripe Cookies
By stancec44
Preheat the oven to 350°F and have two parchment lined sheet pans ready
- 3 3/4 ounce all purpose flour, sifted
- 3/4 teaspoon baking soda
- 2 ounces corn syrup
- 1 1/2 ounce clarified butter (unsalted), melted or a neutral oil
- 1/2 ounce vanilla extract
- additional flour for dusting
- 8 ounce chocolate, tempered
cialzons from paularo (Friuli) cialzons di paularo
By stancec44
SPECIAL EQUIPMENT: a 3-inch round cutter or inverted drinking glass
- PASTA
- 4 1/4 cups plus 1 tablespoon unbleached all-purpose flour
- 3/4 cup plus 2 tablespoons lukewarm water
- 2 tablespoons unsalted butter, melted
- FILLING
- 1/2 cup golden raisins
- 3 tablespoons rum
- 1 1/2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 7 ounces (1 3/4 cups) plain dry cookies, such as Stella D’oro, crushed into fine crumbs
- 3/4 cup unsweetened cocoa powder
- 1/3 cup candied fruit, finely chopped
- 4 dried figs, finely chopped
- 2 ounces bittersweet chocolate (not unsweetened), finely chopped
- 3 1/2 tablespoons sugar
- 3 tablespoons apricot or prune jam
- 3/4 teaspoon fine sea salt
- Finely grated peel of 1/2 lemon
- Finely grated peel of 1/2 orange
- SAUCE
- 5 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons finely grated smoked ricotta cheese
- Sugar for sprinkling
- Cinnamon for sprinkling
artichoke ravioli ravioli ai carciofi
By stancec44
FOR PASTA: In a large bowl, whisk together flour and salt
- PASTA
- 2 1/3 cups unbleached all-purpose flour
- Pinch fine sea salt
- 2 large eggs
- 3 tablespoons water
- FILLING AND SAUCE
- 1 1/2 pounds baby artichokes
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup dry white wine
- 1/4 cup finely chopped flat-leaf parsley
- 1 large garlic clove, gently smashed and peeled
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons (2 1/2 ounces) fresh ricotta cheese
- 1 large egg
- 1 teaspoon finely chopped fresh marjoram
- 1/4 teaspoon fine sea salt
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- 5 tablespoons unsalted butter
Pot de Creme
By stancec44
Make the pot de crème: Crack the egg yolks into a medium bowl and set aside
- For the Pot de Crème:
- 3/4 cup egg yolks (about 9 eggs)
- 1 quart heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise, seeds removed and reserved
- 6 ounces bittersweet chocolate (65 percent and up), chopped
- For the Ganache:
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream, warmed
- 2 tablespoons Grand Marnier or amaro
- For Serving:
- 1 tablespoon cacao nibs
Smoked Salmon, Goat Cheese, and Artichoke Quiche
By stancec44
The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch
- For the crust:
- 9 oz. (2 cups) all-purpose flour
- 2 tsp. granulated sugar
- 1 tsp. kosher salt
- 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 4-6 T bs. ice water
- For the filling:
- 1 oz. (2 Tbs.) unsalted butter
- 1/2 medium red onion, thinly sliced crosswise (1 cup)
- 24 frozen artichoke heart quarters, thawed
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 T bs. roughly chopped fresh dill
- Kosher salt and freshly ground black pepper
- Pinch nutmeg
- 6 oz. hot-smoked salmon, skin removed and roughly broken into 1/2-inch pieces (1 cup)
- 4 oz. fresh goat cheese, crumbled (3/4 cup)
Sweethearts
By stancec44
Meringue and chocolate hearts w/a pretty raspberry sauce make an indeal St
- 6 egg whites, room temperature
- 1/4 tsp. cream of tartar
- 1 1/2 c. sugar
- 1/4 tsp. raspberry flavoring
- 3 oz. semisweet chocolate, chopped
- 3 oz. unsweetened chocolate, chopped
- 4 10-oz packages frozen raspberries, thawed & drained
- 3 c. well chilled heavy whipping cream
- 6 Tbsp. sugar
- 1/2 tsp raspberry flavoring or vanilla
- Seedless raspberry jam
Drunken Pumpkin Bourbon Tart
By stancec44
(Good luck pronouncing this pie to guests if this cook is you
- 1 recipe for a single-crust pie crust, refrigerated for at least 30 minutes
- 1 egg wash (just blend 1 egg yolk, a teensy splash of water, and a pinch of salt together)
- 1 pie pumpkin, any size
- 3 large eggs
- 1/2 cup light brown sugar
- 1 cup heavy cream
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon kosher or sea salt
- 2 tablespoons molasses
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg